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Lijit 3

October 19, 2012

Recipe: Bok Choy with Carrots

This is the second recipe from our accidental vegan meal. I'm not a fan of carrots. I actually despise them with the hate of a thousand burning suns. They are far too sweet for my tastes. Unfortunately they grow very well here in New England, which means that I get quite a lot of them from my farm share. I decided to use them in this dish because... well, I had to use them somehow, and I figured the spouse and the kid both like them. As it turned out, I managed to choke them down too, although I'll admit that every time I saw them on the plate I picked them out. Yes, I hate them that much, and I always have, and I probably always will. Please don't lecture me on their nutritional properties. They still taste like carrots.

Anyway, I actually screwed up the order in which I started this dish but it worked out okay. Carrots, in addition to the unforgivable crime of tasting like carrots, have a long cooking time. My error allowed the carrots to cook longer and at a higher heat than the other vegetables and that was okay. This made a fine side dish. It would probably make an okay main dish too although it lacks protein. If you're serving it with a protein-laden starch it should be just fine.

Add the bok choy stalks. Saute until tender. There will be quite a bit of water clinging to the stalks, but there might be some concerns about burning. Add the vegetable broth if you start to suspect that the vegetables are burning.